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Cookies and Cream Fudge Swirl Ice Cream is an easy homemade vanilla ice cream loaded with Oreo cookies and a rich and thick homemade fudge swirl. Heaven!
Oh am I excited to share today’s Cookies and Cream Fudge Swirl Ice Cream recipe with you! I had originally planned to share this a little later in August but I moved some things around because I just couldn’t wait. I felt it would be a disservice not to share this recipe with you as soon as possible so you can make it the next day that you have some free time. If you couldn’t tell, I’m kind of obsessed with this recipe and I think you’re going to love it!
I don’t know what it is about Oreo cookies that have soaked up a little bit of moisture from the ice cream (it’s the same with these Cookies & Cream Cheesecake Cupcakes and the cheesecake batter) but for some reason it makes Oreos about a thousand times better to me. They’re only slightly crunchy and totally rich within the ice cream. Let me tell you a little secret about myself – I really dislike vanilla ice cream. Actually, I really dislike any plain ice cream with nothing mixed in. I NEED some kind of texture otherwise I just get bored with it, and I have a feeling many of you appreciate a good ice cream mix-in. That’s why I’ve created this Cookies and Cream Fudge Swirl Ice Cream recipe because it totally, completely, and utterly satisfies any craving I have for ice cream, for chocolate, or just for something sweet. Win!
What’s your favorite ice cream mix-in?
By the way, I wrote an entire book about ice cream sandwiches titled Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich that you might like!
Taste: This is basically cookies and double cream with double the chocolate thanks to the fudge swirl. It’s like all your childhood dessert dreams wrapped into a frozen scoop. This ice cream is gooooood. However, it is pretty sweet so if you’re sensitive to sweetness you may not like this one as much.
Texture: Creamy, crunchy, smooth, fudgy, decadent. I LOVE a good variation of textures in my ice cream.
Ease: The ice cream base doesn’t require any cooking, but the fudge swirl does. Both are simple and easy they just require a little patience.
Appearance: Who could resist a bite? I certainly can’t!
Pros: Incredible ice cream recipe.
Cons: Not exactly low-fat or sugar-free.
Would I make this again? Absolutely.
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For the ice cream:
- 4 ounces cream cheese, at room temperature
- 2 cups heavy cream
- 1 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon fine salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon corn syrup
- 15 Oreo cookies, coarsely chopped (about 1 1/2 cups)
For the fudge swirl:
- 1/4 cup plus 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons packed light brown sugar
- 1/2 cup (3 ounces) semisweet chocolate chips
- 1/8 teaspoon fine salt
- 1/2 teaspoon vanilla extract
To make the ice cream:
- In the pitcher of a blender, puree all the ice cream ingredients except the Oreo cookies. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Refrigerate until completely chilled, at least 30 minutes or up to overnight.
To make the fudge swirl:
- Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2 minutes. Remove from heat and stir in the chocolate chips. Let stand for 3 minutes before stirring completely smooth. Stir in the salt and vanilla. Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.
To finish the ice cream:
- Pour the chilled cream mixture into an ice cream maker. Freeze according to the manufacture’s directions. In the last 5 minutes of churning, add the Oreo cookies to the mixture.
- Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving.